Southern Squash Casserole is a delicious side dish. Sliced squash is combined with a creamy cheese mixture and topped with cracker crumbs.
Growing up, my mom made squash casseroles a lot during the summer months. We always had an abundance of fresh squash from the garden and this was a great way to use up all the extra squash.
You don’t have to wait until summer to enjoy this casserole. You can also use sliced, frozen yellow squash.
This delicious side dish is easy enough to serve on a weeknight and special enough to serve when entertaining.
This squash casserole is also perfect for a potluck or family reunion.
Ingredients For Southern Squash Casserole
- chopped sweet onion (like Vidalia)
- sliced yellow squash
- mayonnaise (I use Duke’s but you can use your favorite brand)
- grated cheddar cheese
- Salt and Pepper, to taste
- Ritz crackers, crumbled
Helpful Hints For Making Squash Casserole
Squash contains a lot of water. That’s one of the reasons you cook the squash twice in this recipe – once on top of the stove and then in the casserole. A lot of the water cooks out while sauteing.
I never boil the sliced squash in water before making the casserole. Sauteing is the best way to soften the sliced squash without overcooking.
Steps For Making Southern Squash Casserole
(You can find the full, printable recipe card at the end of this post)
Saute the thinly sliced squash and onions on medium-high heat until tender. Do not brown.
Gently mix the sliced squash and onion mixture with the mayo, cheese, and egg mixture.
Top with crushed Ritz crackers and dot with butter.
Bake until golden brown and bubbly.
Variations of Southern Squash Casserole
I like to mix things up from time to time. I often use sliced zucchini in place of half the sliced yellow squash. It makes a pretty casserole and tastes just as good as it looks.
You can also use frozen sliced squash in this recipe.
Also, instead of the Ritz cracker topping, you can use breadcrumbs. I’ve also used Pepperidge Farm Herb Seasoned Stuffing Mix to top this casserole before. I just drizzle the stuffing mix with melted butter and bake according to the recipe below.
Serve Squash Casserole With:
(Click the links below to get the main dish recipes!)
- 1/4 cup butter
- 1 medium sweet onion, chopped
- 4 cups thinly sliced yellow squash
- 1 cup mayonnaise
- 1 cup grated cheddar cheese
- 2 eggs
- Salt and Pepper, to taste
- 36 Ritz crackers, crumbled
- 2 Tablespoons butter
- Melt 1/4 cup butter in a large skillet on medium heat. Add the onions and sliced squash. Cook until tender, about 7-8 minutes, stirring often. Do not brown.
- In a large bowl, stir together the mayonnaise, cheese, and eggs until well combined. Add the squash/onions/melted butter mixture and stir gently to combine. Add salt and pepper to taste.
- Pour into a lightly greased 2-quart casserole dish and sprinkle the top with crumbled Ritz crackers. Dot with 2 Tablespoons of butter. Bake at 375ºF for 25 minutes or until lightly browned and set.
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Amount Per Serving Calories 354Total Fat 31gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 20gCholesterol 76mgSodium 420mgCarbohydrates 14gFiber 2gSugar 5gProtein 6g
If You Like Southern Squash Casserole, Try The Delicious Recipes Below
- Mom’s Squash Patties
- Lightened Up Shrimp Scampi Over Spaghetti Squash
- Best Casseroles For Every Occasion
- Sauteed Eggplant With Tomatoes and Onions
- Southern Pineapple Casserole
- Mexican Corn Casserole
- Homemade Chicken Pot Pie Casserole